Paupiettes Normandes

Summary

Ingredients

• 4 slices pork, large, thinly cut from the top shell across the grain, about 1/2 cm thick
• 400 g minced meat, half and half
• 1 sour apple
• 1 onion (s)
• 1 egg (s)
• 1 roll, stale
• salt
• pepper
• possibly mustard
• Wine, white
• Calvados
• 2 onions)
• 2 apples
• sugar
• oil

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Instructions

1. Place slices of meat between cling film and beat vigorously, otherwise they will get hard.
2. Knead the minced meat with the finely diced onions, diced apple diced 0.5 cm, egg and soaked bread roll and, if you like, the mustard, knead well, season and spread on the meat slices. Shape these into balls and tie them together with kitchen twine.
3. Fry all over in a hot casserole, season and deglaze with white wine. Let simmer on a low flame for 70-90 minutes.
4. Take out of the pot and remove the kitchen twine.
5. For the sauce, sauté the onions and apple pieces, add the sugar, let them caramelize slightly and add the stewing liquid. Let it boil down a little, season with salt and pepper and add a dash of calvados.

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